Texas Pecan Ganache Tart
50 Min

Texas Pecan Ganache Tart

I had never seen a pecan tree until I moved to Houston; then I noticed the tall, beautiful trees everywhere. Curious, I began to explore uses for pecans, particularly the regional inspired fare such as pecan pie and spiced pecans. I already had a love affair with walnuts, so it was easy to adopt the protein- and antioxidant-packed pecans into my menu. These days you can pick up some amazing freshly harvested local organic pecans from the family-run Rio Grande booth at the Urban Harvest farmers market (2752 Buffalo Speedway on Saturdays). Before my professional baking days, I was a very diffident baker and kept things simple. After almost 20 years, I made this tart recipe purely from memory and loved how it turned out. I still like keeping dessert simple, and this tart celebrates local ingredients and a simple yet classic combination chocolate, aromatic spices and pecans.
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Cook Time

50 Minutes



Step 1
In a food processor, pulse the pecans until finely chopped. Stir in the melted butter and salt. Divide equally into four 4-inch greased shallow tart pans. Mold the pecan mixture to the tart pans, making sure to press in tightly so the crust does not slide down during baking. Bake them at 350°F for 10 to15 minutes or until the pecans have a golden color and give off a nutty aroma.
Step 2
Place the chocolate chips in a shallow bowl and add the cardamom and cinnamon. Bring the heavy cream just to a boil and then pour over the chips. Let this mixture sit for 3 to 5 minutes then, using a spatula, gently stir together. The mixture should appear shiny, and the chocolate should have melted in the the hot cream.
Step 3
Pour the ganache into the four baked pecan tart shells. Decorate with pecan halves. Refrigerate tarts for 3 to 4 hours or overnight. Before serving, take them out of the refrigerator for 15 to 20 minutes to temper.


200 grams (1 3/4 cups) pecan pieces

2 tablespoons melted butter

1/4 teaspoon sea salt


300 grams (1 3/4 cups) dark-chocolate chips

300 grams (1 1/3 cup) heavy cream

Pinch of ground cardamom

Pinch of ground cinnamon

Pecan halves for topping

Notes & Variations

  • The recipe works well with walnuts.
  • Any sweet aromatic spice will enhance the ganache, from clove (use sparingly) to mace or nutmeg.
  • The tarts will keep up to a week but are best within 2 to 3 days.
  • Don’t be intimidated by the use of grams. Scales add ease to baking. They are inexpensive and open a whole world of baking.
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The pecan is the only tree nut native to America and was a popular part of the native American diet. The word pecan is derived from ‘Algonquin’, meaning a ‘nut that needs a stone to be cracked’.

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